Freelancer profile translated to English.

Description

Passionate about customer service and management, I developed my expertise in Parisian hospitality for over six years. This experience allowed me to acquire a strong culture of excellence, attention to detail, and the ability to effectively coordinate teams, partners, and service providers.

But my passion goes beyond hospitality! I am deeply interested in food, cooking, and their cultural, social, and environmental issues, and I am involved in projects in this direction.

I am open to opportunities as a project manager or consultant in the hotel, event, or food sectors. I am looking for assignments where I can leverage my skills in management, coordination, and customer relations, while making a positive social impact.

💡 What motivates me: creating memorable experiences, working with committed teams, and contributing to meaningful projects.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Paris (up to 50km)

Hôtel Fior d'Aliza
Hotel Director
HOSPITALITY
July 2021 - April 2024 (2 years and 9 months)
Paris, France
- Hotel opening in August 2021
- HR management & management of a team of 12 people
- Development of commercial strategy & budgets
- Customer relationship management, satisfaction, and loyalty
- Hotel rebranding in December 23
- Preparation of the file for obtaining the European Ecolabel
Team Management Hotel Industry Environmental Certification Project Management Customer Loyalty
Hôtel Les Matins de Paris
Front Desk Manager
HOSPITALITY
September 2019 - July 2021 (1 year and 10 months)
Paris, France
- Management & Human Resources Management
- Accounting & Budget Management
- Management of the closure and reopening following COVID.
- Replacement of various hotel positions as needed.
L'atelier des chefs
Event Project Manager
October 2017 - March 2018 (5 months)
Paris, France
Organization of participatory culinary events for corporate clients from 10 to 1000 people (or more!)

Commercial and operational missions, and project management.

About thirty events organized and coordinated, always on the theme of cooking: cooking competition at the Palais des Festivals in Cannes for 750 people with 50 Chefs, creation of tailor-made events for agri-food brands (Barilla, Maïsadour, etc.) ...

Internship converted into a fixed-term contract.